2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. white sugar
1/2 c. finely chopped pecans
1/2 tsp. vanilla
4 oz. Hershey sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream

Combine egg whites, salt and cream of tartar. Beat until foamy. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Continue beating until mixture will stand in stiff peaks. Fold in nuts and 1/2 teaspoon vanilla and blend. Spoon into buttered 8 or 9 inch pie pan. Make a nest - like shell, building the sides up 1/2 inch above the edge of the pan. Bake in slow oven at 300 degrees for 50 to 55 minutes. Cool.

For filling, place chocolate and water in top of double boiler. Stir until chocolate melts. Cook until thick. Add 1 teaspoon vanilla and fold mixture into cream which has been whipped. Pile into shell and chill 2 hours before serving.